Gatte ki Sabji (Gram flour Dumplings in Yogurt Sauce)

Gatte ki Sabji (Gram flour Dumplings in Yogurt Sauce)

Gatte ki sabji is one of the most popular dishes of Rajasthani cuisine. There is hardly any marwadi family that doesn’t make this curry. Since the climate in Rajasthan is very hot and dry, fresh vegetables are not available around the year. Many Rajasthani recipes depend on dry ingredients like different types of flours, millet, and beans. Gram flour and buttermilk are the main ingredients of this curry.

Gatte are basically cylindrical rolls of gram flour and other spices mixed into a dough and cooked in boiling water. These can be used for making a dry curry or a sauce-based curry like this one.

Apart from the sabji that is made at my home, I have enjoyed this curry the most at Rajdhani in Bangalore. Their saatpadi and gatta are to die for. I like to eat this with rice or hot puris. There is also a dry version of this curry which I will post some other time. For now, enjoy this mildly spicy and tangy curry. Happy eating!

Gatte ki Sabji (Gram flour Dumplings in Yogurt Sauce)


For kadhi

  • 2 cups buttermilk
  • 1 tbsp gram flour (besan)
  • ¼ tsp turmeric powder
  • 2 tsp red chilli powder
  • ¼ tsp asafoetida (heeng)
  • 8-10 curry leaves
  • 2 green chillies slit
  • 4 inch piece of ginger grated
  • 2 tsp coriander
  • ¼ tsp cumin seeds
  • ¼ tsp mustard seeds
  • 2 tbsp oil
  • 4 cloves
  • Few fenugreek seeds
  • 2 dry red chillies
  • Salt to taste

For Gatte

  • ¾ cup besan
  • 1tsp red chilli powder
  • ¼ tsp turmeric powder
  • 1 tbsp oil
  • Few carom seeds
  • Salt to taste


Combine all the ingredients for gatte and make a stiff dough adding little water. Divide the dough into equal portions and roll them into cylindrical rolls using your palms.

Boil plenty of water and cook gattas till they float on top. Drain and let them get cool. Cut the gattas into approximately 1 ½ inch pieces and keep aside.

Whisk together buttermilk, gram flour, turmeric powder, red chilli powder, asafoetida, and salt.

Heat oil in a kadhai or a thick bottomed pan. Add cumin seeds, mustard seeds, cloves, and fenugreek seeds. Once the seeds pop, add curry leaves, green chillies, grated ginger, and dry red chillies and sauté for few seconds.

Add the whisked buttermilk mixture and bring to boil while stirring continuously otherwise the kadhi will split. Once the kadhi boils add gattas, reduce the flame and cook for 2-3 minutes. Garnish with chopped fresh coriander and serve with rice or hot puris.


Chole (Chickpeas Curry with Indian Spices)

Chole (Chickpeas Curry with Indian Spices)

Chole, the quintessential dish from north of India is one of the most popular curries in India. This is a curry made with chick peas and Indian spices. As with any popular curries, this too has many names and variations. Chana masala, pindi chole, or Punjabi chole are just a few to name. Chickpeas are known to be rich in fibre and Iron and are a healthy choice as a part of your daily meal.

I learnt this from my Punjabi friend Kriti who doesn’t cook much but when the she cooks its finger licking good J This is when I stopped using the chole masala that is sold in super markets and started relying on fresh ingredients and I just love this version.

Best part about this curry is that it goes well with anything; rice, paratha, puri, bhatura, kulcha or even with bread. I like it as a filling for my sandwich. Try grilling a whole wheat sandwich with this curry and a slice of cheese, you will surely enjoy this high fibre Punjabi sandwich. Here is a slightly modified version of chole that I learnt from my friend.

Chole (Chickpeas Curry with Indian Spices)


  • 2 cups chick peas (Garbanzo beans/kabuli channa/chole) soaked overnight and boiled
  • ½ cup coarse paste of boiled chick peas
  • 1 tsp tea leaves (tied into a small muslin cloth to form a pouch/or a tea bag) optional
  • 4 tbsp oil
  • 1 tsp cumin seeds
  • 5 cloves
  • 2 bay leaves
  • Coarse paste of 2 inch piece of ginger, 2 green chillies, and 3-4 pods of garlic
  • 1 onion  finely chopped
  • 1 tomato finely chopped
  • 2 tbsp finely chopped mint leaves (optional)
  • 2 tbsp finely chopped fresh coriander
  • 3 tsp red chilli powder
  • 4 tsp coriander powder (dhania)
  • ½ tsp dry mango (amchur) powder
  • 1 tsp cumin powder (cumin seeds roasted and powdered)
  • salt to taste
  • 1 ½ cup water in which chana was boiled


Wash chick peas 3-4 times in running water before cooking. Add salt, tea pouch (if using) and pressure cook the soaked chick peas for 3-4 whistles on a low flame. It should be soft but not mushy.

Do not discard the water in which the chick peas were cooked. Drain the chick peas and keep aside.

Heat oil in a heavy pan. Add cumin seeds, cloves and bay leaves. Add ginger, garlic, and green chilli paste and saute for a min. Add onions and fry for 1-2 mins.  Add tomatoes and little salt and cook for 2-3 minutes or till tomatoes become soft and can easily be mashed with the back of a spoon.

Add red chilli powder, coriander powder, cumin powder, amchur, garam masala, and little salt. Mix well and cook till oil separates.

Add 1 cup water in which chick peas were boiled, chick peas and the crushed chick peas paste. Check for salt and seasoning at this point. Cover and cook for 3-4 mins. If you find the consistency too dry add remaining ½ cup of water. Remove the cover and cook on low flame till the gravy is almost dry. Add chopped mint and coriander leaves. Mix well.

Serve with jeera rice, paratha, bhatura, puri or roti.

Mirchi ka Salan (Green Chillies Curry)

Mirchi ka Salan (Green Chillies Curry)

Hyderabadi food is synonymous with Biryani and the perfect match for any Hyderabadi biryani is the mirchi ka salan (Salan means curry in urdu).  This is not a very spicy curry as the name suggests. It is a mix of spicy, sour, and nutty flavors.

Picking up the right chillies is the first important part. Make sure to pick the non-spicy or the less spicy chillis for this curry. You can choose the chillies that you get for mirchi bhajjis or the Bhavnagri chillies.

Second part ofcourse is the gravy. Make sure you roast the ground nuts, sesame and coconut powder on a low to medium flame.

You can serve this curry with biryani, pulav, or even hot parathas. My mother makes this dish without onion garlic hence you will see these ingredients in the optional list.

Mirchi ka Salan (Green Chillies Curry)


  • 4 Long green chillies
  • ¼ cup cooking oil
  • ¼ cup tamarind pulp
  • 2 inches ginger piece grated
  • ¼ tsp turmeric
  • 3 tsp coriander powder
  • 2 tsp chilli powder
  • 3 tbsp chopped coriander leaves
  • ¾ cup water
  • ¼ tsp cumin seeds
  • ¼ tsp mustard seed
  • ½ tsp garam masala
  • Salt to taste

For Salan Paste

  • ¼ cup roasted peanuts
  • 2 tbsp roasted coconut powder
  • 2 tbsp roasted sesame seeds

Optional ingredients to the salan paste list

  • 1 onion cut into thin slices and deep fried
  • 1 tbsp garlic paste
  • 2 tsp roasted khus khus soaked in water for 30 minutes


Heat oil in a thick bottomed pan. Deep fry green chillies. Keep the chillies aside and save the oil in which the chillies were fried.

Finely grind together all the ingredients for salan paste.

Reheat 2 tbsp oil that was used for frying chillies. Add cumin and mustard seeds and let them pop. Add ginger and sauté for few seconds.

Add the salan paste and saute it for few minutes till the fat separates. Ensure that the paste does not stick to the pan. Pour around 2tbsp of water at regular intervals.

Now add the tamarind pulp, water, salt, turmeric, chilli powder, dhaniya powder, and garam masala. Stir for 3-5 minutes until the gravy is of sauce consistency.

Add the fried chillies to the hot gravy. Let the gravy come to a boil. Remove and garnish with finely chopped coriander leaves.

Serve hot with biryani, pulav, or paratha.


*Check the Tips and Links section for a Hindi to English translation of the ingredients.

Aalu Matar (Potatoes and Peas Curry)

Aalu Matar (Potatoes and Peas Curry)

Potato is the most versatile of vegetables. It is a staple diet of most of the middle class vegetarians.  You can combine it with any vegetable. This was the most common curry in our lunch box. There was a time when I hated aalu ki sabji. My mom makes at least 8-10 varieties of aalu sabji. Aalu fry, jeera aalu, aalu matar, aalu tamatar, aalu beans, dahi vale aalu and the list goes on. I finally made friends with potato when I went to Cardiff for studies. There were 4-5 variety of potatoes available and I started experimenting with this vegetable.

The food marathon that I went on after my wedding had this aalu matar following me at every house and I again started running from aalu ki sabji. Finally, when I am out of India again Aalu matar has become my friend again.

Aalu Matar (Potatoes and Peas Curry)


  • 2 potatoes peeled and cubed (Russet potatoes are good for this curry)
  • ½ cup fresh/frozen peas
  • 2 tbsp oil
  • ¼ tsp mustard seeds
  • ½ tsp cumin seeds
  • ¼ tsp asafoetida
  • 6-8 curry leaves
  • 2 inch piece of ginger grated
  • 2 green chillies finely chopped
  • 1 small onion finely chopped
  • 1 tomato finely chopped
  • 2 tsp red chilli powder
  • 2 tbsp coriander powder
  • ¼ tsp turmeric powder
  • 2 tbsp chopped coriander
  • 1 1/2 cups water


Heat oil in a pressure cooker. Add cumin and mustard seeds. Once the seeds pop add asafoetida, curry leaves, ginger, and green chillies. Sauté for 30-40 seconds. Add chopped onions and cook for 1 min or till the onions are translucent.

Add tomatoes and salt and cook for 1-2 two minutes on a slow flame. Add turmeric, red chilli powder, coriander powder. Mix well and cook for 1 minute. Tomatoes should reduce to pulp by now and leave oil. Add peas and potatoes. Add 1 1/2 cups water and close the lid and pressure cook for 3 whistles.

Once the pressure is released open the cooker and check the curry for seasoning and adjust salt or spice accordingly. Add chopped coriander and mix.

Serve with hot puri, roti, or jeera rice.

Sev Tamatar (Gujarati Tomato Curry)

Sev Tamatar (Gujarati Tomato Curry)

Here comes another Gujarati favorite curry. It is a perfect quick cook recipe. Like most of the Gujarati recipes, this one too is a combination of sweet, sour, and spicy.

The ideal tomatoes for this curry would be the sour tomatoes (they are called nati tomatoes in Bangalore and desi tamatar in north). I have used the roundest available tomatoes in Singapore and the curry still turned out well.

The crisp sev is a perfect complement to the succulent tomatoes. I prefer the spicy bhujiya sev available in the market. You can also use the non-spicy sev if you don’t like your food very spicy.

This crunchy curry can be enjoyed best with soft rotlis (chapati in Gujarati) and roasted Bhavnagri chillies* and a glass of chilled chaas (buttermilk) to wash the spice down. I do not prefer this as sweet as it is originally made. You can always adjust the sweet and spices as per taste.

*For roasted Bhavnagri chillies (you can use any other non-spicy chilli if you don’t get Bhavnagri chilli), just slit the chilli and line it with a pinch of salt and roast it on flame till you see black spots on the chilli.

Sev Tamatar (Gujarati Tomato Curry)


  • 2 tomatoes chopped
  • ½ cup sev
  • 3 tbsp groundnut oil
  • ¼ tsp mustard seeds
  • ¼ tsp cumin seeds (jeera)
  • 2 green chillies slit
  • 10-12 curry leaves
  • 2 inch ginger piece grated
  • ½  tsp asafoetida (heeng)
  • ½ tsp turmeric
  • ½ tsp chilli powder
  • 4 tbsp coriander powder
  • 2 tsp sugar
  • 2 tsp lime juice
  • ½ tsp garam masala
  • ½ cup water
  • 2 tbsp fresh coriander chopped
  • Salt to taste


Heat oil in a thick bottomed deep pan (kadhai). Add mustard seeds and jeera and let them pop. Add curry leaves, green chillies, and ginger and sauté.

Add asafoetida, turmeric, chilli powder, and coriander powder and sauté and immediately add chopped tomatoes and cover for 10-15 seconds.

Uncover and add salt, sugar, lime juice, garam masala and water and mix well.

Let it cook for 3-5 mins till you see oil on top. Just before serving add chopped coriander and sev. Mix well and serve with hot rotlis.